Kyokai No. 18
No.18
菌株番号
No.18
種類
Kyokai (協会酵母)
産地
National Research Institute of Brewing (2006)
アロマプロファイル
Extremely high ethyl caproate production — intense apple, pear, and melon fragrance. The most aromatic Kyokai yeast.
発酵の特性
Vigorous at low temperatures, producing exceptionally fruity sake. Requires skilled temperature management to avoid over-production of esters.
概要
The most aromatic yeast in the Kyokai lineup, K-18 was specifically developed to maximize ethyl caproate (apple-like ester) production. When used with highly polished rice at low fermentation temperatures, it creates sake with extraordinary fruity fragrance approaching perfume intensity. Increasingly popular for competition daiginjo and premium junmai daiginjo, though it demands precise temperature control to avoid harsh ester notes.